Treating flour.



v i toadd salts generally and more particularly 10 ments in the'treatmentof flour for bread-1 HENRY Gamma,- or nrsxn'rrnmn, EN LAND.

i No Drawing.

, To all whom it may (50mm.-

Be it known that 'I, HENRY GREVIiLLE,-. subject of the King of- Great Britain, 'resid- I ing'at Birkenhead, in the county of Chester and Kingdom of England, have invented 'ment effected it may be added, that the term certain new and useful Improvements in making with the olbject of giving a greater body-and improved pile to the bread pres "pared from weak or medium wheat mix-' tures; w

It" hasbeen suggestedhin: bread making potassium persulfate, calcium sulfate and magnesium sulfate as also various phosphates.-i'

According to the present invention however normal sulfates or acid sulfates of alkali metal'such as sodium, potassium, or

ammonium as 'distinct from persulfates and 'py-rosulfates of a 'suficient degree of purity arei add'ed to the flour.

These may be used singly, or conj ointly i or maybe mixed withother substances for the'purpose of; dilution or adding qualities to the flour not conferred or conferred only to a limited extent by-these normal sulfates .or acid sulfates.

-These substances may be added at the rate of one or two ounces per sack of '280 pounds of a flour, but ajgreater or less proportion may be added if desired. The amount which it is advisable to add to any articular lot of flour should be decided E baking loaves in the usual manner from y u the flour treated with various proportions -f. the substances.

In the case of weak weak wheat mixtures quite a large proportion may be added with advantage, but .too great a proportion is not desiralble from .a dietetic .point of :view', although it the following is 3,

A loaf is flours prepared from ,mmmmcrnoun.

way with the dough made from the'flour.

I To more accurately describe the improve- Specification fttter rmm. Patented Apr. 15,- Wild. aprlication filed Iu1y 9,1918. -"Seria11\l'o.'244,109. I I

sodium sulfate per sack of 280 lbs. flour' is I not lI1']fl1 I'1Ol1S as the sulfate combines 1nv some body is used by bakers to denote the solidity of a loaf of bread while pile reappearance. 1

, described as well-piled when it is not only well risen but contains an even ves'icullation inside, showing an' attractive sheen with an absence of round holes. The

- substances used in the present invention imfers to the size of the loaf and its general prove the qualities of the loaf in a marked degree, owing to their stiffening action on the gluten of the dough which on yields bread of improved appearance and whiteness. v Y

form, whether powdered crystals or powdered exsiccate'd salts when the-addition is v The substances may be added in powdered stances may be added during the baking process to the'water used in doughing.

I declare that-what I claim is 1. A processofmaking'bread to improve I the pile and body of the loaf, which in cludes the step of adding to the-flour an alkali metal sulfate.

2. A composition of matter for making rated therewith an alkali metal sulfate in .bread, consisting of flour having incorpothe approximate proportions of one to two ounces per two hundred and eighty pounds of flour.

In witness whereof, I have hereunto signed my-namethi'sv 20th day-of June, 1918,

in the presence of two subscribing witnesses. HENR Y GREVILLE.

'Witnessesz' l C ARLES LESLIE,

' VM A BL' N' i 

